What to order at Candid Coffee's new SM North EDSA branch
From the branch-exclusive Mango Milkwash to the new Starburst house blend, here's what makes the café's latest Quezon City location worth visiting
Published Jul 17, 2026 08:07 am
(Photo: Candid Coffee)
I've written many times about how Quezon City (QC) is making a strong case for itself as Metro Manila's next great food-and-drink destination. Curio by Bettina Arguelles. Chef Jorge Mendez's Pinoy Accent and Mugen Ramenya. Jan Lee Anicas' Bakuran Tasting Club in Project 8. One by one, they've given people another reason to head north.
My latest discovery sits inside a place I practically grew up in: SM North EDSA. It was the mall where I first got lost as a kid and where mall security first called me out for shaking one of the claw machines at World of Fun in a desperate attempt to win a prize.
I certainly wasn't expecting one of my favorite coffee discoveries of the year to come from the same mall. But that's exactly what happened.Candid Coffee opened its 11th branch at SM North EDSA last July 11, and while the café itself is reason enough to visit, what makes this location particularly exciting is that it offers drinks you won't find anywhere else.
Unlike many coffee chains where every branch feels identical, Candid continues to give each location its own identity. At SM North EDSA, that identity is built around the idea of "Going Back to our roots." The interiors combine exposed brick, wood and cement with modern stainless steel accents, reflecting both the history and future of Philippine coffee.
(Photo: Candid Coffee)
The exclusive menu follows the same philosophy. There are three new signature drinks inspired by the naturally fruity character often found in specialty coffee. The Pineapple Dole Whip is a refreshing espresso drink that takes cues from a piña colada, balancing bright tropical flavors with coffee. The Banana Gin Fizz borrows the crisp, refreshing structure of the classic cocktail, translating it into a lively coffee drink without containing alcohol. Then there is the Mango Milkwash. That was the standout for me.
Using the milk-washing technique, the drink arrives clean and silky, allowing ripe mango and espresso to work together without either overpowering the other. The mango comes through naturally rather than like syrup, while the espresso keeps everything grounded. It is refreshing, layered and unlike anything else I've had recently.
More importantly, it is available only at this branch. It is exactly the kind of drink I know I'll return for, again and again.
The new branch also introduces Starburst, Candid Coffee's first new house blend in nine years. Drawing inspiration from coffees grown in Mt. Apo and Bukidnon, the blend showcases brighter, fruit-forward flavors instead of the chocolate-and-caramel profile many coffee drinkers have come to expect. It is part of the café's growing effort to highlight Philippine specialty coffee and work more closely with local coffee producers.
That commitment feels fitting for a café opening in QC’s. The district's dining scene has been steadily growing beyond old favorites, attracting chefs, independent cafés and restaurants willing to experiment while remaining approachable.
For years, great coffee often meant driving south. Now, thanks to places like Candid Coffee, I can find one of my new favorite drinks much closer to home.